Not many know how to smoke a brisket fast, and still end up with a moist, mouthwateringly delicious hunk of meat. Here’s how you can do it like the pros.
How to Smoke a Brisket in Half the Time
For this one, set up your smoker for cooking at 300ºF-325ºF. Use maple and apple wood for smoke. Set up a water pan underneath the grates.
Get your brisket out of any packaging, and get it prepared. This means trimming off hard fat, silver skin and loose flaps of meat that will burn during cooking.
Slather the beef with Worcestershire sauce. The sauce will act as a binder between the meat and seasoning. Now give it a generous dusting with sea salt and ground black pepper. You can use other rubs as well, but a good brisket needs little more to bring out its flavor.
Place the brisket on the smoker, and… That’s it! Simply make sure the temperature stays within the cooking range, and that the water pan does not dry out. Use a thermometer probe to monitor internal temperature of the meat, and pull it when it hits 203ºF.
Rest the brisket (wrapped in aluminum foil) for 1 hour. Then slice against the grain and serve.
- How To Trim and Inject A Brisket Like A Professional Pitmaster
- Competition Brisket Recipe: Beef Brisket and Burnt Ends